Mojo Marinade - 21 oz
Cadia
$6.99
Below are the available bulk discount rates for each individual item when you purchase a certain amount
- Buy 2 - 2 and get 2% off
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Cadia
Mojo Marinade - 21 oz
Cadia Mojo Marinade captures the bright, garlicky citrus tradition of Cuban cooking with USDA Organic lime and orange juice, fresh garlic, cumin, and oregano — and it's sold exclusively through the independent neighborhood grocers who keep Cadia's prices honest and your dollars local.
- Marinate chicken, pork, shrimp, or grilled vegetables, or spoon it on as a finishing sauce for a true Caribbean flavor profile.
- Made with certified organic, non-GMO ingredients grown without synthetic pesticides — a sourcing standard most bottled marinades don't meet.
- Contains no animal-derived ingredients, making it a fit for vegetarian and vegan kitchens.
Cadia's organic mojo marinade recreates the citrus-and-garlic tradition at the heart of Cuban and Caribbean cooking, built on organic lime and orange juice, fresh garlic, cumin, and oregano for a balance of bright acidity and savory depth.
Each 24 oz jar is USDA Organic certified and Non-GMO Project Verified, meaning the citrus, garlic, and spices inside were grown and processed without synthetic pesticides or genetically modified crops - sourcing many mass-market marinades don't disclose or meet.
Use it as a classic Cuban mojo: marinate pork shoulder for lechon asado overnight, coat chicken thighs or shrimp for 30 minutes to 2 hours before grilling, or toss it with roasted vegetables just before serving for a citrus finish.
The ingredient list contains no animal-derived components, making this a vegan-friendly marinade suited for vegetarian and vegan kitchens; because it includes sugar and modified food starch, though, it isn't a fit for strict keto, paleo, or carnivore diets.
Store the sealed jar in a cool, dry pantry and refrigerate after opening to preserve its fresh citrus flavor.
Ingredients: Sugar, Orange Juice, Garlic, Modified Food Starch, Spices, Lime Juice, Olive Oil, and Salt.
Common Questions
How does Cadia's organic mojo marinade compare to a typical conventional bottled mojo?
The main structural difference is sourcing verification rather than a wildly different recipe: USDA Organic certification requires that at least 95% of the ingredients by weight be certified organic and grown without synthetic pesticides or fertilizers, and that requirement is checked by an accredited third-party certifier every year. Conventional mojo marinades on the shelf next to it typically use non-organic citrus concentrate or distilled vinegar as the acid base and don't disclose pesticide use or sourcing at all. Both often list sugar near the top and use a starch thickener, so the carb and sodium profiles land in a similar range — the distinction is in what's behind the label, not a fundamentally different formula. If you're choosing based on avoiding synthetic ag chemicals and GMO inputs specifically, this is where the two diverge.
Why does the citrus juice actually tenderize meat, and does the sugar caramelize on the grill?
Lime and orange juice bring citric acid, which lowers the marinade's pH to roughly 3.5-4. That acidity denatures proteins on the meat's surface, loosening the muscle fiber structure so the meat feels more tender and absorbs flavor faster than a neutral-pH liquid would — this is a chemical effect, not enzymatic like pineapple or papaya marinades. The garlic contributes allicin, formed when garlic cells are crushed, which is responsible for the pungent aroma that mellows into something sweeter with heat. Because sugar is the first ingredient, expect noticeable caramelization (Maillard browning) on a hot grill or pan, so pull pork or chicken a shade earlier than you would with an unsweetened rub to avoid over-charring the exterior before the interior finishes cooking.
Does this marinade work for keto, paleo, or carnivore diets?
Not for strict versions of any of the three. Sugar is the first ingredient, so a typical 2-tablespoon serving likely carries somewhere around 4-6 grams of sugar, which pushes daily net carbs up meaningfully if you're following tight keto macros (usually under 20-25g net carbs total). It's also not carnivore-compliant since the entire product is plant-derived — no animal ingredients at all. For paleo, the citrus, garlic, olive oil, and spices are all fine, but modified food starch is typically corn-derived and processed in a way strict paleo protocols exclude, so purists would want to thin the marinade with extra citrus juice instead of using it as-is.
What dishes is this marinade actually meant for, and does it need adjusting for different proteins?
It's built for classic Cuban and Caribbean preparations: lechón asado (whole roasted pork shoulder), pollo a la plancha, camarones al mojo (shrimp), and ropa vieja-style shredded beef all use this citrus-garlic base traditionally. Pork shoulder or a whole chicken benefits from an overnight soak since the acid needs time to penetrate a thick cut, while shrimp, thin chicken breast, or fish fillets should stay in the marinade no more than 30 minutes to an hour — citric acid will start to visibly firm up the surface of seafood ('cook' it ceviche-style) if left too long. For vegetables or tofu, toss them in the marinade just before roasting or grilling rather than letting them sit, since there's no muscle fiber to tenderize and extended soaking mostly just adds excess liquid.
What do the Organic and Non-GMO Project Verified labels on this jar actually guarantee?
USDA Organic certification means an accredited certifying agent has inspected the supply chain and confirmed at least 95% of ingredients meet organic standards — grown without prohibited synthetic pesticides, synthetic fertilizers, or irradiation, and free of GMO inputs by default since USDA organic rules exclude genetically modified crops. Non-GMO Project Verified is a separate, more granular check specific to genetic modification: it requires ingredient-level traceability and lab testing against a 0.9% GMO threshold for major at-risk crops like corn (relevant here because of the modified food starch). Together they cover two different questions — how the ingredients were farmed, and whether genetic engineering entered the supply chain — and both are backed by third-party audits you can look up rather than a self-declared claim on the label.
Why does the ingredient list include modified food starch, and is that a downside?
Modified food starch is there purely for texture — it helps the marinade cling to meat and vegetables rather than running off, and it gives the sauce a slightly thicker mouthfeel when it's reduced or used as a finishing glaze. It's derived from corn and is Non-GMO Project Verified within this product, so it's tested against the same 0.9% threshold as the rest of the formula despite being a more processed ingredient than the citrus or garlic. If you're avoiding all processed starches for dietary reasons, it's worth knowing it's present in a moderate amount rather than a filler-level quantity, but it doesn't change the marinade's core flavor profile, which still leans on the citrus and garlic as the dominant notes.
Each 24 oz jar is USDA Organic certified and Non-GMO Project Verified, meaning the citrus, garlic, and spices inside were grown and processed without synthetic pesticides or genetically modified crops - sourcing many mass-market marinades don't disclose or meet.
Use it as a classic Cuban mojo: marinate pork shoulder for lechon asado overnight, coat chicken thighs or shrimp for 30 minutes to 2 hours before grilling, or toss it with roasted vegetables just before serving for a citrus finish.
The ingredient list contains no animal-derived components, making this a vegan-friendly marinade suited for vegetarian and vegan kitchens; because it includes sugar and modified food starch, though, it isn't a fit for strict keto, paleo, or carnivore diets.
Store the sealed jar in a cool, dry pantry and refrigerate after opening to preserve its fresh citrus flavor.
Ingredients: Sugar, Orange Juice, Garlic, Modified Food Starch, Spices, Lime Juice, Olive Oil, and Salt.
Common Questions
How does Cadia's organic mojo marinade compare to a typical conventional bottled mojo?
The main structural difference is sourcing verification rather than a wildly different recipe: USDA Organic certification requires that at least 95% of the ingredients by weight be certified organic and grown without synthetic pesticides or fertilizers, and that requirement is checked by an accredited third-party certifier every year. Conventional mojo marinades on the shelf next to it typically use non-organic citrus concentrate or distilled vinegar as the acid base and don't disclose pesticide use or sourcing at all. Both often list sugar near the top and use a starch thickener, so the carb and sodium profiles land in a similar range — the distinction is in what's behind the label, not a fundamentally different formula. If you're choosing based on avoiding synthetic ag chemicals and GMO inputs specifically, this is where the two diverge.
Why does the citrus juice actually tenderize meat, and does the sugar caramelize on the grill?
Lime and orange juice bring citric acid, which lowers the marinade's pH to roughly 3.5-4. That acidity denatures proteins on the meat's surface, loosening the muscle fiber structure so the meat feels more tender and absorbs flavor faster than a neutral-pH liquid would — this is a chemical effect, not enzymatic like pineapple or papaya marinades. The garlic contributes allicin, formed when garlic cells are crushed, which is responsible for the pungent aroma that mellows into something sweeter with heat. Because sugar is the first ingredient, expect noticeable caramelization (Maillard browning) on a hot grill or pan, so pull pork or chicken a shade earlier than you would with an unsweetened rub to avoid over-charring the exterior before the interior finishes cooking.
Does this marinade work for keto, paleo, or carnivore diets?
Not for strict versions of any of the three. Sugar is the first ingredient, so a typical 2-tablespoon serving likely carries somewhere around 4-6 grams of sugar, which pushes daily net carbs up meaningfully if you're following tight keto macros (usually under 20-25g net carbs total). It's also not carnivore-compliant since the entire product is plant-derived — no animal ingredients at all. For paleo, the citrus, garlic, olive oil, and spices are all fine, but modified food starch is typically corn-derived and processed in a way strict paleo protocols exclude, so purists would want to thin the marinade with extra citrus juice instead of using it as-is.
What dishes is this marinade actually meant for, and does it need adjusting for different proteins?
It's built for classic Cuban and Caribbean preparations: lechón asado (whole roasted pork shoulder), pollo a la plancha, camarones al mojo (shrimp), and ropa vieja-style shredded beef all use this citrus-garlic base traditionally. Pork shoulder or a whole chicken benefits from an overnight soak since the acid needs time to penetrate a thick cut, while shrimp, thin chicken breast, or fish fillets should stay in the marinade no more than 30 minutes to an hour — citric acid will start to visibly firm up the surface of seafood ('cook' it ceviche-style) if left too long. For vegetables or tofu, toss them in the marinade just before roasting or grilling rather than letting them sit, since there's no muscle fiber to tenderize and extended soaking mostly just adds excess liquid.
What do the Organic and Non-GMO Project Verified labels on this jar actually guarantee?
USDA Organic certification means an accredited certifying agent has inspected the supply chain and confirmed at least 95% of ingredients meet organic standards — grown without prohibited synthetic pesticides, synthetic fertilizers, or irradiation, and free of GMO inputs by default since USDA organic rules exclude genetically modified crops. Non-GMO Project Verified is a separate, more granular check specific to genetic modification: it requires ingredient-level traceability and lab testing against a 0.9% GMO threshold for major at-risk crops like corn (relevant here because of the modified food starch). Together they cover two different questions — how the ingredients were farmed, and whether genetic engineering entered the supply chain — and both are backed by third-party audits you can look up rather than a self-declared claim on the label.
Why does the ingredient list include modified food starch, and is that a downside?
Modified food starch is there purely for texture — it helps the marinade cling to meat and vegetables rather than running off, and it gives the sauce a slightly thicker mouthfeel when it's reduced or used as a finishing glaze. It's derived from corn and is Non-GMO Project Verified within this product, so it's tested against the same 0.9% threshold as the rest of the formula despite being a more processed ingredient than the citrus or garlic. If you're avoiding all processed starches for dietary reasons, it's worth knowing it's present in a moderate amount rather than a filler-level quantity, but it doesn't change the marinade's core flavor profile, which still leans on the citrus and garlic as the dominant notes.
- __Storage_Location:
- Dry
- __Volume:
- 400
- __Owner:
- TCFarm
- __badge:
- Organic